In this video, host Carl Jacobs, CEO of Apicbase, is joined by Carl Orsbourn, COO of Juicer and best-selling author, to break down the concept of dynamic pricing and its growing importance in the restaurant industry.

While dynamic pricing is commonly associated with airlines and hotels, it’s now becoming an essential strategy for restaurants, especially in today’s low-margin environment.

Carl Orsbourn explains that dynamic pricing allows restaurants to adjust prices based on demand, time of day, or other external factors.

One familiar example of dynamic pricing is happy hour, where restaurants offer lower prices during off-peak times to attract more customers. But dynamic pricing goes beyond that.

As Orsbourn points out, restaurants are increasingly adopting more advanced forms of dynamic pricing to maximize profitability while managing the challenges of tight margins.

Another important concept discussed in the video is throttling, a strategy some restaurants use. Throttling involves temporarily turning off third-party delivery platforms when the kitchen becomes too busy to handle additional orders.

This video is a must-watch for restaurant owners, managers, and anyone interested in:
Restaurant Business
Restaurant Business Development
Restaurant Management
Restaurant Growth
Restaurant Trends
Restaurant Growth Strategies
Ghost Kitchens
Restaurant Digitalization Tips

Hit that subscribe button and stay tuned for more insightful content on the future of the leading restaurant digitalization!

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